Pasta and Roquefort Salad

One 12 oz. pkg. spiral shaped spinach, tomato and egg pasta
1 cup cubed, boiled ham
One 14 oz. can artichoke hearts, drained and quartered (retain the artichoke liquid)
1/4 lb. fresh mushrooms, sliced
1 sm. onion, sliced into rings
1 cup pitted black olives, sliced
3/4 cup crumbled Roquefort cheese
Crisp lettuce: Mixture of head lettuce, romaine and bib lettuce

Cook the pasta according to instructions on package. Select a pot large enough to hold, without boiling over, water 3 times the volume of the pasta to be cooked. Don't overcook. Drain and cool.

Dressing for Pasta Salad:
2/3 cup olive oil
2/3 cup artichoke liquid
3 tbsp. vinegar
3 tbsp. lemon juice
1 clove garlic, finely chopped
1/2 tsp. mustard
1/2 tsp. sugar
1/4 tsp. paprika
Dash of Worcestershire sauce

Place the ingredients in a blender. Blend until smooth. Makes about 2-1/2 cups.

While the pasta is cooking prepare the ham, artichoke hearts, mushrooms, onion, olives, crumbled Roquefort and lettuce. Then prepare the salad dressing. Lightly toss together the pasta and other salad ingredients. Serve with the dressing.

Makes about 10 to 12 servings

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Cajun Country -- New Iberia, Louisiana